Cans and condiment bottles involve moisture, oil and sometimes retort or chilled conditions.
8 constructions available for this field. Face materials used:
Open any product code for the full specification and the verified case where available.
For canned food & condiments the three variables that most often cause a complaint are substrate surface energy (whether the adhesive can wet out), temperature and moisture at application and in service, and line speed (whether the liner releases cleanly at your press speed). Selecting on face stock alone is where most specification errors start.
Include the substrate, the fill or storage temperature and your line speed.